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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Orange Blossom Honey Weizen 1	Weizen/Weissbier	5.5 Gallons	1.054	1.009	5.84	15.18	3.26 °L	1.5K	1
Author: Maike9 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/7/2017 11:27 PM Notes: Derived from Northern Brewer Honey Weizen All Grain Kit Recipe https://www.northernbrewer.com/documentation/allgrain/AG-HoneyWeizen.pdf Orange Blossom Honey was purchased locally
Belgian Tripel (Apartment Brewer)	Belgian Tripel	6.1 Gallons	1.074	1.007	8.77	25.25	5.86 °L	1.5K	0
Author: JFCoppola Boil Size: 7.64 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 74 Mash Thickness: 1.46 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.25 Primary Temp: 71 ° F Priming Method: sucrose Priming Amount: 5.3 oz Creation Date: 6/7/2022 4:24 PM Notes:
Big Fat Caterpillar	Specialty IPA: New England IPA	5.5 Gallons	1.074	1.015	7.83	53.41	5.99 °L	1.5K	1
Author: RustyBarrelHomebrewing Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 59 Mash Thickness: 1.25 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2022 5:19 PM Notes: = 2/11/22 kegged. Fg 9.5 brix with 1.06 wort correction looks like 1.014 for 7.86%abv not bad. ============================= 2/7/2022 brew day was a pain in the ass. tried using biab bag but mash was still stuck on and off, pump on and off, temps all over the place. removed the bag but still stuck. i think the oats. then the pump was again stuck on knockout, could not get it to work at all. had to siphon the wort out the top and strain with hand strainer smh. but we got an OG of 1074 for 5.5 gallons - this recipe minus the oats shouldve been 1076 so this counts as pretty close to spot on. so updating the efficiency now from 65 to 58. to reflect this so next time wont have to do this wonky math. original projected abv was 8.5 but we deliberately over estimated. updated recipe projected abv of 7.8 we were shooting for 8.0 ============================== 2/1/2022 bout to rebrew this for tre bday. adjusting volumes and efficiency for most up to date stats. gonna use hothead for time constraint. could consider pulling some voss off the wheat beer and use that? its not performing so vigorously on the wheat though ============================== 12/3/2021 did not take down FG. the beer tasted amazing but turned brown after about a week. mustve oxidized during kegging or carbonating (shook keg) but it really tasted great, a lot of tropical fruity flavor and smell. not sure what hops are in this blend. detected a small amount of galaxy in it. ============================== 10/5/2021 Brew day. Updating to 68% efficiency for 1080 OG. Not sure volume tho ============================== 10/4/2021 removing DME. this will be the first brew on the grainfather so im hoping to not get abysmal efficiency - predicting/bumping efficiency up from 52 to 63 for 7.8%abv. also starting from primo (RO?) water and building to "light colored and hoppy" BF profile. ============================== 9/30/21 BRANCHING OFF ZAMBA HAZY FOR SITIVA HAZY pretty much going to brew it the exact same grain bill and hop profile, may leave out the warrior, and using rva 132 instead of kveik. TODO : need to fill in AA on sitiva ============================== 6/17/21 1.015 measured FG on 6/17/21 for 7.75%abv ============================== 6/10/2021 Brew day. Ended up with too much wort, again. Forgot to cook oats but I did double crush. Still only got 50% eff wtf. Adding 2 lb dme to try to save it. Adjusting the attenuation to convince myself kviek will go down to 1012 and 8%. Bad brew day ============================== 5/14/2021 Initial recipe creation, grain bill : copying DRIP 3. boosting a little bit. changing eff to 60 i think we should be able to do that especially with cooked oatmeal. pay more attention to volumes. try not to end up with too much wort! hops : will feature zamba. single hop. composing schedule based on blueberry yum yum. even split between 5 min, flameout, high krausen and standard dry hop (maybe keg) yeast : prob would be better with london, but will consider kviek water : thinking i will use tap. acid malt for pH. we have observed better results in west coast with water adjustments, maybe we try here too? ============================== 2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this. ============================== 12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic? efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch. ============================== 12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now. ============================== 11/23/2020 planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops? =============================== 10/2/2020 kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve. =============================== 9/9/2020 bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem. added 4 more oz hops. TODO : should figure out water... this has sample profile but has bicarbonate instead of alkalinity : https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe maybe think about searching brewersfriend for one =============================== 6/28/2020 brewed tue 6/23 dry hopped fri 6/26 cold crash sun 6/28 keg & carb mon 6/29 can tue 6/30 im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch =============================== this one is a combination of the hop profile of all the rage * https://www.brewersfriend.com/homebrew/recipe/view/520206/all-the-rage-conan-alt-mini-mash-30min- and the grain bill from please come to boston * https://www.brewersfriend.com/homebrew/recipe/view/978461/please-come-to-boston-neipa but also using hothead kveik yeast for this thing. this is the first beer with henrico water profile input and pH estimates observed, as such will be adding some acidulated malt to hopefully bring the mash pH down
Lamere's Saison	Saison	6 Gallons	1.061	1.008	7	22.47	5.05 °L	1.5K	1
Author: bhive01 Boil Size: 7.15 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 80 Mash Thickness: 2 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: co2 Priming Amount: 35.48 psi Creation Date: 7/3/2021 12:54 PM Notes:
Kuyt Kveik Gose	Gose	5.5 Gallons	1.041	1.008	4.37	2.87	5.9 °L	1.5K	1
Author: deepdisco Boil Size: 6.5 Gallons Boil Time: 30 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/2/2020 10:21 PM Notes: http://www.milkthefunk.com/wiki/Gose
Juicy NEIPA Vol. 2	Specialty IPA: New England IPA	6 Gallons	1.076	1.023	6.96	52.96	5.56 °L	1.5K	1
Author: Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2019 8:07 PM Notes:
Kiwi Kveik Milkshake	Specialty IPA: New England IPA	5.5 Gallons	1.066	1.02	6.03	70.59	3.94 °L	1.5K	0
Author: Matt_D Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2019 3:36 PM Notes: Add dry hops at 36 hours. Add Lactose @ 10 min.
Honey Oats	Blonde Ale	5.5 Gallons	1.054	1.009	5.98	25.1	3.67 °L	1.5K	1
Author: txdavid7@gmail.com Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2017 8:22 PM Notes:
90 Minute - White Cherry IPA	Specialty IPA: White IPA	5 Gallons	1.065	1.017	6.3	64.56	5.02 °L	1.5K	0
Author: alexschaub3@gmail.com Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/30/2017 11:30 PM Notes: Add 2.5 pounds of cherries for every gallon of beer.
New Zealand Red Ale 1	American Amber Ale	24 Litres	1.048	1.008	5.28	30.01	11.14 °L	1.5K	0
Author: Redhead Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 84 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/17/2017 10:21 PM Notes: Best red X malt used, not german *Don't dry hop with pacific gem next time
Sterk Skotte	Wee Heavy	20 Litres	1.099	1.026	9.57	31.66	24.51 °L	1.5K	1
Author: Smidt & Storengen Boil Size: 18 Litres Boil Time: 90 Boil Gravity: 1.11 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: dextrose Priming Amount: 82.5 g Creation Date: 12/8/2014 8:10 AM Notes:
Johnny Low	American IPA	20 Litres	1.026	1.006	2.6	24.11	3.64 °L	1.5K	0
Author: maxmaxmax Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.021 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/4/2016 5:40 PM Notes:
Sorachi Weisse	Berliner Weisse	1.1 Gallons	1.053	1.012	5.38	17.88	3.86 °L	1.5K	1
Author: James Kew Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: Cane sugar Priming Amount: 1 oz Creation Date: 9/6/2016 6:05 AM Notes: Based on Beer Craft Wheat Beer recipe p88 + various sour mash information on the internet + inspiration from Fieldworks’ Citra Weisse After mashing, ice (est. 0.25 qt) to cool to 120F Add 0.5 lb unmilled 2-row to inoculate with natural lactobacillus Cover surface with plastic wrap to exclude oxygen Maintain at 90F-120F for 48h A half-vial of yeast is sufficient, although a little slow-starting; would probably use a dry yeast next time.
Belg Pale Ale	Belgian Pale Ale	24 Litres	1.05	1.012	4.87	22.16	4.84 °L	1.5K	0
Author: Woozy Boil Size: 28 Litres Boil Time: 75 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: dextrose Priming Amount: 160g Creation Date: 5/2/2016 5:44 AM Notes: Save 1 litre of wort, after 3-5 days boil and disolve invert sugar and add to fermenter Tot 45L filtered water The late addition of the Invert Sugar adds 4.3 gravity points, OG est 1.046
Shithouse Gluten Free WIP	Alternative Grain Beer	5 Gallons	1.062	1.019	5.72	41.27	2.55 °L	1.5K	1
Author: Antmuzic Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.078 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/15/2016 6:09 PM Notes: Took out the oranges - will try peel --- References: http://www.homebrewtalk.com/showthread.php?t=171390 http://www.homebrewtalk.com/showthread.php?t=181144 Consider the following related: http://www.homebrewtalk.com/showthread.php?t=376455 http://www.homebrewtalk.com/showthread.php?t=380511 Regarding Blood Oranges: Peel oranges and separate sections of fruit. Discard half of the peels. Cut fruit into small pieces. Grate the peel and save the rind only! Heat fruit and peels in 1/2 gallon water to 160-F and then turn off heat. Let it steep as it cools. Pour into fermenter when cooled. 1/2 gallon refers to 5.5 gallon run Try to ferment above 70 Primary 4, Secondary 7 Carb to 2.5 Vol CO2
Hop Sneeze Theory	American IPA	7 Gallons	1.071	1.017	7.18	106.15	9.91 °L	1.5K	0
Author: A Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/16/2015 2:16 PM Notes: Aiming for 152F undershot @ 149F. Strike was 164F. 52F weather. OG 1.070 O2 20 sec, pitch temp 70F 4.5 gal primary, lost wort to hops 7 day primary secondary, dry hop 10 day
Irishish Red	Irish Red Ale	5.25 Gallons	1.053	1.012	5.41	17.87	16.7 °L	1.5K	1
Author: Genus Brewing Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.092 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/9/2015 1:09 AM Notes:
Streaking The Quad	Belgian Dark Strong Ale	5.25 Gallons	1.127	1.032	12.48	20.48	21.46 °L	1.5K	0
Author: mytdil6 Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.206 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/28/2015 4:38 AM Notes:
Defalco's Lemon Ginger Wheat Beer	American Wheat or Rye Beer	5 Gallons	1.045	1.008	4.74	16.75	5.19 °L	1.5K	0
Author: Rocketman2015 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/8/2015 3:59 AM Notes: Set boil size to 3. For 3 gal boil, use steeped grains plus 1 lb LME Wheat to achieve 15 IBU. Add remaining LME at end of boil.
SMASH AMERICAN PALE ALE	American Pale Ale	21 Litres	1.063	1.011	6.86	70.49	6.71 °L	1.5K	0
Author: SJB Homebrew Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 Mash Thickness: 3.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/24/2014 9:25 AM Notes:
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